Huevos Rotos with Crispy Potatoes and Serrano Ham

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Spanish dish featuring fried eggs broken over crispy pan-fried potatoes and topped with salty Serrano ham for a satisfying meal. This Spanish recipe, ready in about 30 minutes, pairs russet potatoes, olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 1 lb russet potatoes into 1/2-inch thick slices. Heat 3 tbsp olive oil in a large skillet over medium heat and fry the potato slices for 10-12 minutes, flipping occasionally until golden and crispy. Season with salt and black pepper, then transfer to a plate lined with paper towels.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and increase heat to medium-high. Crack 4 large eggs into the skillet and fry for 3-4 minutes until whites are set but yolks remain runny.
  3. Step 3: Arrange the crispy potatoes on a serving platter. Place the fried eggs on top and immediately break the yolks with a fork, mixing gently with the potatoes.
  4. Step 4: Tear 4 oz Serrano ham into bite-sized pieces and scatter over the eggs and potatoes. Serve immediately while warm.

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